Paella may seem like an intimidating meal to make from scratch, but you can make it entirely in one skillet. In addition to chicken, toss in whatever protein you have on hand — from chorizo to shellfish. If you’re hosting a tailgate and there isn’t Buffalo chicken dip, no offense, but I don’t want to come. It’s all the best parts of wings without any of the mess, and there’s cheese on top! Just slice almost all the way through the chicken breast, fill it, and you’re good to go.

Popcorn Chicken Recipe

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Fall flavors like molasses and cinnamon jazz up jarred barbecue sauce, while canned pumpkin adds creamy texture and plenty of flavor to grits. A few simple seasonings spice up slow-cooker chicken tacos, but the recipe is endlessly customizable. Add jalapenos, chiles, salsa or hot sauce to the pot. Serve with tortillas and your favorite Mexican-inspired sides. These yummy enchiladas are baked uncovered so the edges crisp in the oven while the cheese gets gooey. The recipe calls for a simple homemade green chile enchilada sauce, but you can substitute your favorite store-bought sauce.

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After cooking the chicken, fry bacon in the same pan, then finish by cooking onions with the bacon drippings and a bit of brown sugar. Layered on the plate, the entree is restaurant-worthy. Chicken a la king is a vintage recipe that deserves a comeback!

Creamy, cheesy and freckled with peppers and mushrooms, this pasta casserole is a standout. You’ll want to marinate the chicken in the marinade of yogurt, lime, ginger, garam masala, and lots of spices for at least 30 minutes or as long as overnight. Then, just spread it on a baking sheet and pop it in the oven.

Malai Chicken Recipe

You’ll make a quick seasoned chicken and cheese filling, fill al dente noodles and slather with sauce. One of our best quick dinner recipes, these chicken fajitas can be on your table even on the busiest weeknight. Prep the marinade in the morning so the chicken has plenty of time to absorb the flavor.

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• Roasting the chicken on the skewers might seem a little intimidating (commenters recommend splitting it onto two, for balance), but it’s totally worth it.
• Sweet and tart canned pineapple steers the dinner in a slightly tropical direction.
• This bright and tangy skillet chicken with juicy cherry tomatoes comes together in under a half hour.
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• You can also slice all the veggies and keep them in the fridge until ready to cook.

Roasting the chicken on the skewers might seem a little intimidating (commenters recommend splitting it onto two, for balance), but it’s totally worth it. The chicken stays so juicy, and you get to dramatically slice it right off the stack, just like at a real Greek place. The whole bird gets coated in tandoori-seasoned yogurt and then roasted until the skin is nice and crispy.

Unlike deep-frying, air-frying is mess-free, thermometer-free and slightly healthier. One of our most popular dinner recipes, this chicken and dumplings is comfort in a pan. (You’d never guess that you can make it with fat-free milk!) Plus, it’s speedy to put together using boxed biscuit mix. This dump dinner makes the slow cooker do all the work! Pour the ingredients into the slow cooker in the morning, and dinner will be ready at the end of the work day.

American Buttermilk Fried Chicken

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Just five ingredients make up this cheesy, smoky, creamy enchilada bake—and you might have all of them in your pantry and fridge already. Cutting tortillas into small, layerable squares makes this dish a lot easier than the traditional way of assembling enchiladas. This classic chicken stew is so simple, you’ll want to add it to your regular rotation. A sauce made with apple juice and scented with cinnamon makes it a little bit cozy and autumnal.

• If you keep a pack of chicken in the fridge or the freezer, you’re never far from a delicious dinner.
• Prep the marinade in the morning so the chicken has plenty of time to absorb the flavor.
• You can have food on the table in just 40 minutes (or even faster if you opt to use your Instant Pot instead of the oven.) Serve the ginger soy chicken over rice for best results.
• Then, just spread it on a baking sheet and pop it in the oven.

Use whichever veggies are in the garden (or in the crisper drawer), from squash to potatoes, peppers to carrots, broccoli to beans. If you keep a pack of chicken in the fridge or the freezer, you’re never far from a delicious dinner. Chicken breasts are great for busy nights, as they cook up quickly in skillet recipes. Boneless, skinless thighs are deliciously juicy and tender in a stew or roast. Wings and legs are crowd pleasers, especially drenched in sauce.

Go ahead and tweak the seasonings to appeal to your crew’s spice preference. This homemade version is so easy — there’s no excuse not to make it from scratch. This Moroccan spice rub made with olive oil, garlic, butter, and lots of spices turns ordinary roast chicken into something special. Make a big batch of this homemade chicken noodle soup, and you can freeze the leftovers for chilly winter nights.

This Italian classic is made with chicken breasts, onion, peppers, and mushrooms in a rustic and slightly spicy tomato and white wine broth. It might look complicated, but this sheet pan dinner is actually deceptively simple. You can have food on the table in just 40 minutes (or even faster if you opt to use your Instant Pot instead of the oven.) Serve the ginger soy chicken over rice for best results. Serve the chicken (plus its rich, bean-based sauce) over rice or with tortillas and sliced avocados.

This delicious soup is packed with hearty flavors that will fuel your soul. Top it off with avocado and tortilla chips for the full experience. Serve this tangy pulled chicken on a bun with some coleslaw for an easy, family-friendly meal. Breaded and baked from start to finish, these cheesy chicken cutlets still manage to get delightfully crunchy.

This dish is baked chicken covered with caramelized onions and cheesy French onion soup, and you’re going to want to make it on repeat. But I know I don’t make it as often as I should, because of the effort and the prep. This recipe streamlines it all into one skillet and uses a premade piecrust, so you can eat chicken pot pie every day of the week if you like. If you’re like me, this is pretty much the amount of garlic you use in every recipe. But if you’re not and you’re intimidated by the amount, don’t be — the garlic cooks gently in the sauce and gets sweet and melty and wonderful.